PUERTO RICAN RICE AND CHICKEN STEW (ASOPAO DE POLLO)
6 servings or more depending on the portions

2 garlic cloves crushed
1 tsp ground oregano or crumbled dried oregano
1 tsp ground cumin
1 tsp salt or to taste
1 tsp ground pepper or to taste
12 chicken thighs, skinned or the chicken part of your preference
3 tb good extra virgin olive oil
1 big onion chopped
1 green pimento chopped
4 oz chopped ham
1 can chopped tomatoes, undrained
2 cups white rice ( we use long grain )
8 cups chicken broth or 6 cups broth and 2 beers
1 1/2 tsp bijol for color (from the bija or achiote plant, available in Latin markets)
1/2 cup grated Parmesan cheese (optional )
1 cup or 1 1/2 can petit pois Le Seur or frozen petit green peas
1/4 cup pimento stuffed green olives, chopped
1 tb drained cocktail small capers
1 can pimentos, drained and cut in strips for garnish.

In a small bowl, combine the garlic, oregano, cumin, and slat and pepper. Rub mixture into chicken pieces and let stand, covered, at room temperature for at least 1 hour. Heat the oil in big stockpot or cast iron dutch oven, add the chicken and sauté until golden on all sides. Remove the chicken and reserve. Add the onion to remaining oil (add more oil if necessary), add the green pepper, ham, tomatoes and sauté. Return the chicken to the pot, reduce heat to Low, cover and simmer about 20 minutes. Wash and drain the rice. Increase heat to medium high. Add the rice and sauté for two minutes until all grains are well coated, about 2 minutes. Stir in the stock, or the stock and beers. Bring to a boil. Reduce heat to low, cover and simmer until the rice is tender, but still soupy, about 18 minutes. Stir in the cheese, peas, olives, and capers. Cover and simmer until the cheese melts or if not using cheese, until it is heated through, about 5 minutes. Serve in individual bowls garnished with the pimento strips and if you find some, with a pinch of chopped cilantrillo. This asopao can be done with shrimps or with meat, instead of chicken but I love the chicken version.